This is my version of chicken parmigiana, it is a lot healthier (no crumbed chicken!) and features my favourite vegetable - eggplant!! Nath and I made this for dinner last night and had it again for lunch today. Nath also made a small salad to go with it so it didn't feel like we were just eating meant for dinner. You could make mash potatoes to go with it as well - that would nicely soak up all the yummy juices. Here is my recipe:
Ingredients ~
- 2 chicken breasts
- 2 t440g tins of diced tomatoes
- 1/2 eggplant, sliced into thin rounds
- salt
- pepper
- olive oil
- 1 cup grated cheese
- 4 garlic cloves, bruised with the back of a knife
- 1/2 handful basil leaves, torn
To Cook ~
- Preheat the oven to 180 degrees.
- Cut each chicken breast into two or three pieces lengthways and then pound with a meat pallet to thin out.
- Heat up some olive oil in a griddle pan and grill the chicken pieces for about 2mins on each side. Then place the chicken in one layer in a lasagne dish.
- Pour the two tins of tomatoes over the chicken.
- Layer the eggplant on top of the tomatoes. Sprinkle the eggplant with salt and pepper.
- Put the garlic cloves in the dish (one in each corner is what I did) so the whole dish will be infused with a subtle garlic flavour.
- Sprinkle the cheese over the eggplant and top with the torn basil leaves.
- Place in the oven and bake for about 20mins or until the cheese has melted and starting to brown and the basil leaves are nice and crispy. Serve :)
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| mmm cheesy goodness! |
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| Our yummy salad. Just whatever was in the crisper with a dash of oil, red wine vinegar and a sprinkle of Italian herbs - delish! |
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